Wine Sauce

1 cup powdered sugar.

1 cup boiling water.

1 tablespoonful flour.

1 egg.

1/4 cup butter.

1/2 cup wine.

A little grated nutmeg.

Mix the flour and sugar with a few grains of salt all together. Pour over them the boiling water, let boil ten minutes. Cream the butter and beat the egg lightly. Add the wine to the hot sauce and pour over the egg, butter and nutmeg. Beat vigorously till well mixed.

Wine Sauce (No. 2)

1 cup powdered sugar.

1 cup butter.

2 eggs.

2 tablespoonfuls of wine. 1 tablespoonful brandy.

Cream the butter and sugar, add the eggs well beaten, the wine and brandy. Heat through over hot water.

Brandy Sauce

Mix one cup of sugar, one-fourth teaspoonful salt, and three tablespoonfuls of flour together, pour on them two cups boiling water, let boil for ten minutes, stirring until smooth, then pour this onto two table-spoonfuls of butter creamed, and two tablespoonfuls of brandy.

Lemon Sauce

2 cups sugar. 1/2 cup butter. Whites of 2 eggs.

The juice of 2 lemons and the grated rind of one.

Cream the butter and sugar, add the lemon juice and rind. Just before sending to the table add the whites of the eggs beaten lightly.

Pineapple Sauce

Grate one cup of pineapple fine, mix with it two tablespoonfuls of thick sugar syrup. Serve with puddings or fritters.

Richelieu Sauce (For Hot Puddings)

Mix one tablespoonful of flour with three-fourths cup sugar and a few grains of salt. Pour slowly over it (stirring all the time) one cup boiling water. Cook ten minutes. Remove from the fire and flavor with one teaspoonful of vanilla or one tablespoonful of wine and two of lemon juice. Add one-fourth cup each shredded almonds and candied cherries, or pineapple cut in small pieces.

Golden Sauce (Rich And Delicious)

Cream one-third cup of butter and one cup of powdered sugar together. Add the beaten yolks of three eggs, juice and grated rind of a lemon, then add the whites beaten stiff. Cook over hot water, stirring constantly until it thickens like a custard.

Orange Sauce

Mix together one cup of sugar, two tablespoonfuls of flour, one teaspoonful grated orange peel. Pour over it all one cup of boiling water. Boil ten minutes. Remove from the fire, add the juice of one orange and one-fourth cup of butter creamed.

Syrup Sauces

Fruit juices make nice sauces for blanc mange, corn starch, rice or cottage puddings. Heat and sweeten the juices, thicken with a little flour and flavor with wine or nutmeg.

Maple Pudding Sauce

Melt two tablespoonfuls of butter and stir into it one of flour, pour slowly over it one cup of hot maple syrup, stirring all the time. Cook for ten minutes, add a little salt; one-fourth cup of thick cream can be added just before taking from the stove.

Chocolate Sauce (For Ice Cream Or Puddings)

Grate two ounces (two small squares) of Baker's chocolate and mix with it two cups of sugar and add two tablespoonfuls of butter, one and one-half cups of hot water. Cook to the soft ball stage, flavor with one teaspoonful of vanilla. Pour hot over ice cream.

Maple Sugar Sauce (For Ice Cream)

One cup of maple sugar, one-half cup hot water. Cook till it forms a soft ball in cold water. One-half cup of chopped walnuts may be added to it.

Coffee Sauce

1 cup of strong coffee. 1 tablespoonful flour.

1/4 cup sugar.

1/4 cup thick cream.

Mix the sugar and flour together. Stir them into the boiling coffee. Cook five minutes, add the cream and serve cold on vanilla ice cream.

Favorite Sauce

Beat until quite thick the yolks of two eggs. Then add the beaten white of one, and two table-spoonfuls of confectioners' sugar. Place in a double boiler and cook stirring (the while) until thick. Pour into a cool bowl and beat with a wooden spoon until cold. Then mix in this one cup of whipped cream. Flavor as desired.